BUTTERNUT WRAPPED IN BACON BAKED IN A LEMON HONEY SAUCE
1 butternut cut length wise
2 or 3 packets of bacon strips
2 tablespoons chipped ginger
thyme
½ of lemon juice
3 to 5 tablespoons honey

Wrap butternut pieces in bacon strips.
Sprinkle with ginger.
Mix honey and lemon juice.
Brush over butternut wraps.
Bake on 200°C for 20 min.
Bake another 10 min on 250°C.
Source and Photo:  Shan T Russ

HUTSPOT MET WORS
Word traditioneel gemaak met gemashde aartappels en wortels. Maar kan ook wors byvoeg. Jy benodig:
klein pakkie wortels, opgesny
5 medium aartappels
½ medium ui
wors van jou keuse
sout en peper
4 eetlepels plaasbotter
4 eetlepels room

Braai die wors tot gaar en braai ui in botter. Kook die aartappels en wortels saam in water met bietjie olyfolie en sout en druk fyn vir  mash. Voeg wors en uie saam, voeg room en sout en peper by. Kan ook chakalaka by die met mash sit, saam met die wors, is dit baie lekker.
Bron: Lelane Van Der Walt
Foto:  Lisinda Blaauw

NANDOS CHEAT PERI PERI CHICKEN
2-6 red chillies chopped, ( I used 5 green chillies ) depending on your taste, how strong you want it.
1 large red pepper
juice of 1 lemon
2 tablespoons paprika
2 tablespoons peri peri powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red chili powder
½ cup olive oil
5 cloves minced garlic
1 tablespoon oregano
pinch of sugar
Blend all ingredients together, place in a jar. Wash and cut chickens in half or quarters, remove skin, ( I left the skin on ) make 3 slits in each piece, pour over the chicken and coat well let marinade for 4 hours, turning every hour. Heat oven to 180ºC. Roast chicken for 30 mins. Turn halfway during cooking, keep basting with marinade. After 30 mins turn oven down to 160ºC and cook a further 15 to 20 mins, continue basting with marinade. In the last 7 mins of cooking time set oven to grill to blacken and crisp the skin further. Serve the reserved sauce with the chicken. Heat in a pot and add a little hot water, keep stirring until sauce thickens. Serve with lemon wedges. Enjoy !
Source and Photo: Gail Haselsteiner

EISBEIN IN BIER GEBAK
2 Eisbeins
geur met sout en peper
2 knoffelhuisies
50 m olyfolie
3 uie in skywe
1 blikkie bier

Oond 160°C
Geur die vleis. Giet olie in kasserol, pak die uie en knoffel in die bak met die olie.
Giet die bier by. Pak die vleis in. Bak vir 3 ure met deksel op.
Skep so elke 30 minute die biermengsel oor die vleis.
Haal die deksel af, verf konfyt oor en bak nog 15 minute.
Bedien met moesterd en kapokaartappel, pampoen en room spinasie of chips en uieringe met klein slaaitjies.
Bron: Michelle Nel (lid)
Foto:  Frances Smith

MOCK HOLLANDAISE SAUCE
1/2 cup full cream yogurt
1/2 cup cream
25 g butter
Lemon juice
1 teaspoon dijon mustard
Black pepper
Grated cheese
Himalayan pink salt

Melt butter in saucepan, add cream, yogurt and mustard. Reduce heat and stir in cheese, lemon juice. Add salt and pepper to taste.

Note:  Tilly Swart
Ek het nou hierdie sous vir die eerste keer gemaak. Het die halwe suurlemoen se sap gebruik en omtrent 3/4 koppie kaas. Die sous was loperig. Ek stel voor dat dit verdik word met maizena. Het 1 eetl gebruik op 40 ml water en dit het gewerk.

KOOL IN DIE VUUR
Sny kool in kwarte, maar nie heeltemal deur nie, dit moet bietjie oop wees vir die sous. Maak sous van
botter, hoeveelheid hang af van grootte van kool, so 125 gr,
2 eetlepels suurlemoensap,
1 eetlepel appelkooskonfyt
en sout,
sit in mikrogolf om te smelt, gooi sous in die kool, druk kool toe en sit in 4 lae foil, binne in die vuur, pak warm kole rondom v hitte, wanneEr gaar, sal sag wees as breinaald indruk, sit in bak en sny kleiner.
Bron en foto:  Jacobie Douglas

SAVOURY SAUSAGE AND CHEDDAR BREAD PUDDING
Servings: 6
3 tablespoons unsalted butter, divided
1 pound sweet or spicy pork sausage (casings removed)
1 medium yellow onion, chopped
1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
2½ cups (a little over ½ pound) grated sharp cheddar cheese
½ cup chopped fresh parsley
6 large eggs
2 cups milk
Scant teaspoon salt
¼ teaspoon freshly ground black pepper

Grease a 9 x 13-inch baking dish with butter.
In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
Preheat the oven to 180 degrees C. Bake for about one hour, until puffed and golden brown. Serve immediately.
Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it’s left to sit out at room temperature before baking, check for doneness after 45 minutes.

Photo: Adam Cloete.

MARYNA SE PYNAPPEL VARKBOUD
1 blik fyngedrukte pynappel
2 fyngedrukte knoffelhuisies
2 eetlepels Worcestersous
2 eetlepels Robertsons Ginger Paste
1,5 kg varkboud
heel naeltjies
sout en swartpeper
1 koppie water

Meng die fyngedrukte pynappel fyngedrukte knoffel, Worcestersous en gingerpaste in ‘n bak saam.
Sit boud in oondpan, druk whole naeltjies in die vleis in gooi die sous oor en geur met sout en peper
gooi die water in die oondpan, bedek met foelie en oondbraai in ‘n verhitte oond teen 180°C vir omtrent 1½ uur. Haal die foelie af en oondbraai vir 15 min teen 200°C.
Resep geplaas deur Maryna Els Slabbert

HENNIE SE WILDSPASTEI
Ek het die vleis in blokkies gesny en oornag in 2 liter late harvest gemarineer.
Daarna in vir 1.5 uur in my elektriese stoompot gekook in die wyn, maar oxtail vleisblokkies, twee groot teelepels karamelsuiker, twee teelepels appelkooskonfyt en titseltjie asyn met 500 ml warm gemeng, bygegooi.
Ook paar naeltjies en all Spice.
Daarna die vleis in bak geskep, sonder die sous.
Dan het ek uie, bacon en bruin mushrooms apart in die pan gebraai en bo-oor gegooi. Dan twee snye witbrood, geweek in melk opgebreek en ook bo op gestrooi.
Dan vir een uur gebak met skilferkorsdeeg oor natuurlik.
Bron en Foto:  Hennie van Deventer (lid)

SAVOURY CARROT MUFFINS
Ingredients
Olive Oil
4 Carrots (grated)
1 1/4 cup milk
1/2 cup cheese (grated)
2 eggs
1 1/2 cup wholegrain flour
1 tsp Baking Soda
1 tsp Cream of Tartar
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Ground Coriander
Instructions
Preheat the oven to 180°C
In a pot on medium to high heat, place a the grated carrots on with a large dash of Olive Oil to cook, stirring occasionaly while completing the following steps
In a bowl or food processor whiz/mix all of the dry ingredients together with the grated cheese
In a seperate bowl quickly whisk together the eggs, milk and 2 Tbsp of Olive Oil
Add the cooked carrot to the wet mixture and gently stir through
Add the wet mixture to the dry mixture and whiz/mix through until it is all well combined
grease your muffin trays
pout the mixture into your muffin trays
place in the oven for approx 20-25 min (the time may change according to the size of your muffins) or until you can stick a fork in and have it come out clean!
When they are cooked let them cool completely before removing them from the muffin tin.
Keep in the fridge and enjoy!!

Picture:  Adam Cloete